Superfood Siobhan

Healthy Plant Based recipes that make you look and feel great

Dark Chocolate Almond Cake

By Friday, May 02, 2014 , , , , ,


This recipe was a bit of a last minute attempt at a birthday cake, and it actually worked out very well! My non gluten free/vegan family were all very impressed with it, and you could even jazz it up with a 'buttercream' icing made from coconut oil/icing sugar/cocoa powder, or make a raw icing from blended dates/cacao powder/coconut oil/water. It's up to you! It was so deliciously moist and rich that all we did was decorate it with fresh raspberries on top.

Just because you choose not to eat animal products and you prefer to stick to a healthy diet doesn't mean you can't have cake! And if you're going to have cake- why not make it good for you?! I don't think there is anything better than tucking into something delicious and knowing it's good for your body too. Plus cake is just good for the soul!


Serves 8-10

You will need:

3 cups almond flour
100g melted dark chocolate (70% +)
1/2 cup coconut sugar
2 tsp baking powder
1/2 tbsp vanilla extract
2/3 cup almond milk + 1 tbsp lemon juice (left for 15 minutes to curdle and thicken slightly)
1/4 cup flax + 1/2 cup water (mixed and left overnight to gel up to form a flax 'egg')

Preheat your oven to 170C and combine the almond flour, baking powder and coconut sugar in a bowl. Then in a jug, mix the flax 'egg', curdled almond milk and vanilla extract together. Form a well in the centre of the dry ingredients and pour the liquid ingredients in bit by bit, stirring well. Once combined, add in the melted dark chocolate and fold in gently. Grease and line a round cake tin about 20cm and pour the cake batter into the tin.  Bake for approximately 35-50 minutes or until it is crispy on top. Allow to cool completely before removing from the tin. You can then ice it or just eat it with fresh raspberries and coconut yoghurt like I did!

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13 comments

  1. Looks delicious Siobhan! I just love all your recipes, cant wait to try this one :) Quick question, if using normal eggs, how many would i use? Thank you xx

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    1. Hello!
      To be honest, you'd have to use a bit of trial and error to figure out how many eggs, I made this recipe up on the spot until I got to the right consistency batter, I wouldn't have a clue how many eggs it would be. You'd probably need to change some of the other stuff if you were using actual eggs too!

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  2. No worries, ill have a play around :) Thanks so much for the response! x

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  3. I must try this! I might bake it as smaller cakes to make it layered... *drooling*

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    1. Making 2 small ones and layering with vegan buttercream icing in the middle would be amaaazing!

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    2. That's what I was thinking! Have you ever made chocolate beet cake? The Vegan beet icing is really lovely, especially since it's pink!

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    3. I haven't- but I might try sometime!

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  4. the most PERFECT chocolate cake ever!
    almond is expensive where i live, but i had some almond pulp left over so i subbed almond flour. i also just made 1/6 of the recipe and baked it in a ramekin. i ate it for breakfast with coconut greek yogurt mousse (yogurt mixed with honey and coconut flour and left overnight) and topped it all with fresh raspberries.
    beautiful start to my day <3 thank you for sharing the recipe!

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    1. Oh goodness what an amazing breakfast!

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  5. This looks so good...just wondering can i use almond meal instead of almond flour?

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  6. Made this for valentines day and boy was it good! I served it warm and topped it with melted dark chocolate and banana ice cream on the side. Sooo good! Almost reminded me of a chocolate molten cake :)

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  7. Hi Siobhan -

    Would these work as cupcakes?

    Thanks!
    Hannah

    PS, I made your carrot cake, and my non-vegan family LOVED IT

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